Vegan Spinach and Artichoke Dip
By: Julia Huston
Serves: 4 - 6
Prep Time: 30 minutes
If I had to choose one type of food to eat for the rest of my life, it would, without a doubt… be dips. Spinach and artichoke dip is one of my absolute favorite things to order at a restaurant, but it wasn’t until more recently, however, that I discovered just how easy it is to make at home! In merely thirty minutes you can have a steamy delicious dip to serve for a wide-eyed crowd of eager guests—or in my case—eat it all on your own. All you have to do is combine your ingredients over the stove and then broil them together for a few extra minutes to get that delicious toasty golden brown surface. I like to serve the dip straight out of the pan with various slices of bread and crackers. Plus, this spinach and artichoke dip recipe makes the perfect pasta sauce! Just prepare your pasta as instructed on the box and mix it right into the dip…and did I mention it’s vegan? This recipe substitutes dairy products to create a vegan-friendly option that does not sacrifice the mouth-watering taste of the traditional spinach and artichoke dip we all love. To start, spinach and artichokes are excellent sources of nutrition. You may have heard spinach referred to as a “superfood,” but what does that actually mean? Well, it is super for a myriad of reasons! Spinach has been linked to a number of health benefits, including improved vision, cancer prevention, and blood sugar regulation. Additionally, beta carotene is abundant in this vegetable, which is also high in vitamin C, calcium, iron, phosphorus, salt, and potassium (Morelock). Beta carotene is a natural antioxidant and vitamin A source that can aid in the maintenance of good skin and the protection of brain function (Grune). Vitamin C and calcium also help the body by decreasing blood pressure and maintaining healthy bones, respectively. (Chambial). Artichokes, which are actually the bud of a flower rather than a vegetable, are high in antioxidants and can help control blood pressure, lower cholesterol, and promote liver health (Salem). So the next time you’re craving this fantastic dip, give this recipe a try! There is no doubt that you will be satisfied with the results.
Ingredients:
10 oz. package of frozen chopped spinach, thawed
14 oz. can of quartered artichoke hearts
4 cloves garlic minced
½ shallot finely chopped
1 ½ tbsp olive oil
8 oz. vegan cream cheese
4 oz. dairy-free parmesan cheese
2 tbsp veganaise
Salt and pepper to taste
Red pepper flakes to taste
Instructions:
Once spinach has completely thawed, finely chop it and strain to get rid of excess water. Strain and roughly chop artichoke hearts as well.
Over medium heat, add olive oil and chopped shallot to a large pan or cast iron skillet. Heat for about 1 minute and then add garlic and cook for another minute.
Add spinach and salt and pepper to taste, stir until spinach is wilted and all water has evaporated - about 5 minutes.
Add artichoke hearts and red pepper flakes and cook for about 2 minutes.
Add vegan cream cheese, veganaise, and half of the vegan parmesan. Stir until all ingredients are melted and incorporated.
Remove from heat and add the other half of parmesan cheese, then broil until golden brown on top (about 4 minutes).
Enjoy with crackers, chips, bread, or even over pasta!
Reference List:
Chambial, S., Dwivedi, S., Shukla, K. K., John, P. J., & Sharma, P. (2013). Vitamin C in Disease Prevention and Cure: An Overview. Indian Journal of Clinical Biochemistry, 28(4), 314–328. https://doi.org/10.1007/s12291-013-0375-3
Grune, T., Lietz, G., Palou, A., Ross, A. C., Stahl, W., Tang, G., Thurnham, D., Yin, S. A., & Biesalski, H. K. (2010). β-Carotene Is an Important Vitamin A Source for Humans. The Journal of Nutrition, 140(12), 2268S-2285S. https://doi.org/10.3945/jn.109.119024
Morelock T.E., Correll J.C. (2008) Spinach. In: Prohens J., Nuez F. (eds) Vegetables I. Handbook of Plant Breeding, vol 1. Springer, New York, NY. https://doi.org/10.1007/978-0-387-30443-4_6